Ovila® Abbey Tripel

Ovila® Abbey Tripel

A deceptively robust golden ale.

Available September 2014
Great Tripels are a testament to the skill of the brewer-monks who created them. Tripels play tricks on the senses—at first glance, they appear delicate and simple, but in reality, the golden color and mild appearance conceal a wealth of complex flavors. Ovila Abbey Tripel is our take on the classic style, with toasty malt sweetness balanced by reserved floral hop notes and complemented by a traditional Belgian abbey yeast. We hope you enjoy this collaboration ale.

Overview

Alcohol Content
8.8% by volume

Beginning gravity
18.2° plato

Ending Gravity
2.0° plato

Bitterness Units
30

Ingredients

Yeast
Belgian yeast

Bittering Hops
Summitt

Finishing Hops
Strisselspalt

Malts
Pilsner, Wheat, Acidulated

Food Pairing

Cuisine
Roast Pork, Prosciutto-wrapped asparagus

Cheese
Triple Creme, Gouda

Dessert
Apricot Tart, Citrus Cheesecake

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

Belgian-style beers

The beers of Belgium have gained fame as being some of the most unique brewed anywhere in the world. A stark counterpoint to the beers of Germany which conform to the Reinheitsgebot—a purity law stating that beer can only be made from four ingredients: malt, hops, water, and yeast—Belgian beers follow no such rules. Belgian beers often use spices and sugar adjuncts, as well as fruit or herbs and unique “wild” yeasts or other microorganisms to produce exciting and varying flavors. American craft brewers often find inspiration in these no-holds-barred brews and carry on their spirit of innovation.

Yeast

Brewer’s yeast are unicellular fungi of the Saccharomyces family. Saccharomyces consume sugars during the process of fermentation and produce ethanol and carbon dioxide as byproducts. In addition to the business of fermentation, yeast can also provide a wide range of flavor and character in a beer. Some more neutral “American-style” yeast strains are noted for clean aromas with mild fruity character. Some yeast used for traditional German Hefeweizen are noted for intense flavors of banana and clove.